Add oysters to a fine mesh strainer with a bowl placed underneath. After draining, pour the oyster juice into a measuring cup. If it measures less than 1 cup, add water to make 1 full cup. Store oyster juice and oysters in the refrigerator until you are ready to use.

In a medium pot, sauté Andouille sausage over medium heat until the sausage starts to brown. Remove the browned sausage, set aside. Using the same pot with sausage drippings, add butter. Once melted, add the flour and stir constantly. Cook for 5-7 minutes.

Author: Reynolds Aultman

Reynolds Aultman, chef at the Waukee, Iowa Hy-Vee, creates delicious and creative recipes featuring Hy-Vee seafood. Chef Reynolds was inspired by his father’s love of cooking and began learning the trade at age 10. He decided to pursue his love of culinary science on a professional level and graduated from the Des Moines Area Community College Culinary program.
Reynolds loves to cook with a Cajun flare, which he credits to his upbringing in New Orleans - where folks don't eat to live, but live to eat!
Laissez Les Bon Temps Rouler! Let the good times roll!
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Seafoodies

It is Hy-Vee’s intent to sell high-quality seafood that not only is safe for consumption but also is harvested or raised in a manner that provides for its long-term viability (sustainability) while minimizing damage to the environment and other sea life.